2 small yellow organic onions, peeled, sliced with the grain
2 cloves organic garlic, chopped
½ tsp sea salt
340g package Beyond Meat crumble, thawed
½ tsp ground cumin
½ tsp chili powder
1 tsp smoked paprika
1 tsp dry oregano
1 chipotle pepper, minced, plus 1 tbsp adobo sauce (We use Casa Fiesta Non-GMO Chipotle Peppers)
Juice of ½ an organic lime
Pickled Red Onion:
½ an organic red onion, peeled and sliced thinly
½ cup white or unseasoned rice vinegar
2 tbsp water
½ tsp sea salt
1 tsp cane sugar
1 cup of organic oyster mushrooms
2 tbsp oil
1 clove organic garlic minced
Salt and pepper to taste
Vegan feta style cheese crumbled
Make the pickled onions first. In a small bowl combine the sliced onion with vinegar, water, salt, and sugar. Mix well. Repeat the mixing every 10 minutes or so.
For the Crumble:
In a frying pan over medium heat add the oil, yellow onions, garlic and ½ tsp sea salt.Sauté gently until translucent then add the Beyond Meat crumble with the spices, cumin, chili powder, smoked paprika, and dry oregano.
Cook, stirring frequently until the Beyond Meat begins to dry and caramelize (approx. 5 minutes).Add the chipotle, adobo and squeeze of lime.Remove from heat and stir well.
It is best to leave the crumble mix in the fry pan for 10 minutes.The Beyond Meat often sticks to the bottom of the pan. After 10 minutes scrape thecaramelized bits off the bottom of the pan back into the mix.
While the crumble sits, sauté the mushrooms with oil, garlic, salt and pepper until cooked and soft. I like to finish these with the juice from a wedge of lemon.
Drain the red onions from their “pickle”.
Serve all with warm corn tortillas.
Smear a little guac on the tortilla then layer crumble, mushroom, more guacamole and a little vegan feta cheese.